Start by creating the caramel. Heat the sugar and the water over a medium heat until you have a golden brown caramel. Meanwhile heat part of the cream just under boiling point. Combine the caramel and cream to a smooth caramel… add butter and salt. Carefull not to use too much salt. Pour in a glass bowl and let cool for about 15 minutes.

Beat the rest of the cream in a large bowl until stiff. In another bowl, mix 3/4th of the cooled caramel with the cream cheese. Then carefully fold in the whipped cream. Divide the mousse over several glasses and let them set in the fridge for at least 3 hours.

Top with the rest of the salted caramel and chocolade chips…